I recalled the tasty meal I’d had there when it first opened. This was my second time dining there, and I was joined by Terry (Red FM Drive), Hawa (Program Manager) and Alvin (Photographer). Our wonderful hosts were Dinesh (BRDB), Janet Lam (PR, drbar) and Tricia (Manager).

Passionate cocktails is what we were promised, and that’s just what we got.

Chef Sham heads the kitchen at twentyone BSC, and he serves up passionate food with flair. A Penang boy that moved to the big city to follow his dreams, Chef Sham has 10 years experience in the industry and serves up modern European cuisine with an Asian touch.

His inspiration comes first of all from his mum and second from all the other great chefs out there, like David Cheng and Jamie Olivier. Despite the European dominance in the dishes, Chef Sham still manages to incorporate his favourite ingredients into the menu; local spices & beef. He also makes it a point to list all the ingredients in each dish in the menu, so you know exactly what you’re ordering.

We struggled to have conversation because of the level of noise and music, but as soon as our appetizers arrived it became clear that, well, our mouths were much happier focusing on the food!

Fast forward the rolling process of Peking duck and voila! Ready to eat rolls without the fuss. Lightly deep fried, the delicate skin held within it tender slices of duck, crunchy shredded vegetables and a sweet, spicy homemade sauce.

This was my favourite starter, and I think it was brilliantly executed. The ingredients were all cooked very precisely, the egg a perfect cocoon and the asparagus spears supple yet with crunch. The marriage of flavours was predictable, yet exceptional in taste. I loved the smear of balsamic vinegar that added extra bite.

Hokkaido scallop with king oyster mushroom & potato foam (RM26)

This was Terry’s favourite dish, as he is, after all, the Scallop King. I have watched him very comfortably consume up to 26 scallops in one sitting, and that kind of practice makes one a bit of a scallop connoisseur. Terry gave the succulent scallops two thumbs up! The delicate cooking process of each ingredient was apparent, and the mushroom and light bubbles of potato foam enhancing, not overpowering the flavour of the scallop.

This would be a welcome addition to the menu. A refreshing, dainty salad of moist chicken, crunchy papaya, crispy tempura and popping sesame seeds. The dressing was outstanding, made from tangy lemon juice, salt, pepper, mustard, thai chili sauce, fish sauce. Whoever said salads were boring must have been nuts!

Chef Sham wanted to create a nice twist to a traditional Malay and European dish, so he experimented with familiar ingredients. He soon discovered that the classic lamb rendang went really well with linguini, and so this rich, spicy lamb rendang pasta was born. You may think it’s quite an unusual combination of ingredients, but one bite of the al dente pasta bathed in the fragrant curry will have you hooked.

You can’t really go wrong with salmon, and twentyone’s seared salmon is pan fried so the skin is nice and crisp, while the flesh remains moist and pink. A lovely combination with creamy hollandaise and mustard sauce for an extra kick.

The seared cod is one of the most ordered items on the menu, and it was clear why. The fillet of cod had a crusty golden brown layer outside from the hot pan, and was gleaming white and flaky on the inside. The natural flavour of the fish was mild, almost indiscernible. Combined with the Asian favourite bak choy and European classic sundried tomato, it was a delicate balance of wholesome, pleasant tastes.

This was a stunner. Like one of those cars that look’s sexy, you can’t wait to give it a test drive, and once you drive it, you need to own it. This burger, it’s just like that. One bite and we needed to have it all. The homemade patty is made from juicy beef striploin, thai chili sauce, bread crumbs, egg & light soya sauce. It was thick, it was moist, it was meaty and savoury and spicy all at the same time.

The English chips were fat and tasty, and all the ingredients came together with the creamy, slightly sour gherkin aioli. It is NOT to be shared!

Desserts are a must try at twentyone, so make sure you leave space in your tummy for one of the following.

I loved this dessert, and I’m not a dessert fan! The dark chocolate is dense and rich, and not too sweet. Dig deep to the bottom of the plate you’ll find the sour lemon curd. An explosion of tastes in your mouth.

*NEW* Mango puree topped with white and dark chocolate foam

This one disappeared in seconds. Light and breezy is how I would describe it, with lovely fresh flavours weighed down by the taste of chocolate.

Well, after a meal like that, twentyone proves that it’s true to its word.Familiar flavours, unpretentious tastes and beautiful presentation.